Blue Ribbon Coleslaw Recipes

BLUE RIBBON COLESLAW

Steps:

• Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
• in a seperate bowl combine mix the next eight ingredients.
• Combine the slaw and the dressing and refrigerate for an hour. ENJOY!

BLUEBERRY COLESLAW

Steps:

• When shredding the cabbage and other vegetables, use a Japanese mandolin on its thinnest setting. In a large bowl, combine all ingredients and serve. If not serving immediately, refrigerate.

TANGY AND SWEET DINER SLAW

Steps:

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

ORIGINAL BLUE CHEESE COLESLAW

Steps:

• Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

BEST EVER COLESLAW (WITH BLUE CHEESE)

Steps:

• Cut the cabbage in half then in quarters and cut out the cores.
• Shred cabbage thinly in food processor or chop by hand.
• Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
• In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
• Pour over the grated vegetables and toss to moisten well.
• Add crumbled blue cheese and parsley and toss together.
• Cover the bowl and refrigerate for several hours to allow the flavors to meld.
• Serve cold or at room temperature.

COLESLAW

Steps:

• In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
• Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
• Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.

BLUE RIDGE COLESLAW

Steps:

• Place mayonnaise, vinegar, water, sugar, cayenne pepper, and dill seed in a medium bowl, and whisk to combine. Season with salt and pepper; set aside.
• Combine cabbage, peppers, and chives in a large bowl. Add the reserved dressing, and toss to combine. Refrigerate until ready to serve.

BLEU CHEESE COLESLAW

Steps:

• Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
• Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

BLUE CHEESE-BACON COLESLAW

Steps:

• Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels.
• Combine green cabbage, red cabbage, and carrot in a large bowl.
• Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl.
• Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables.
• Stir in blue cheese and green onions. Sprinkle bacon on top before serving.